Tuna fish cakes with potato salad

Name: Tuna fish cakes with potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg baby potatoes; 1 glass (250 ml) Remoulade sauce (30%); 150 g Skimmed milk yoghurt; 1 glass (125 ml) Cornichons; 1/2 bunch Chives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 3 tin(s) (à 185g) Tuna (in its own juice); 1 Egg; 75 g Breadcrumbs; 3 TABLESPOONS Oil; 7-10 Tbsp Dill

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg baby potatoes
1 glass (250 ml) Remoulade sauce (30%)
150 g Skimmed milk yoghurt
1 glass (125 ml) Cornichons
1/2 bunch Chives
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
3 tin(s) (à 185g) Tuna (in its own juice)
1 Egg
75 g Breadcrumbs
3 TABLESPOONS Oil
7-10 Tbsp Dill

Directions

1
Wash the potatoes and boil them covered with water. Cover and cook for 20 minutes. Drain potatoes, rinse and peel. Cut potatoes lengthwise into quarters. Mix remoulade and yoghurt.
2
Wash the chives, dab dry and cut into small rolls and stir into the tartar sauce except for a little garnish. Season with salt and pepper. Cut the gherkins into slices. Mix potato quarters and cucumber slices.
3
Peel and finely chop the onion. Drain tuna well. Knead tuna, onion, egg and breadcrumbs. Season with salt and pepper. Form 8 meatballs from the fish mixture. Heat oil in a pan and fry the meatballs in it until golden brown.
4
Season salad again. Arrange tuna fish cakes and potatoes with a blob of tartar sauce on plates. Sprinkle with chives and garnish with dill. Remaining tartar sauce extra is enough.